Baguettes
This classic baguette recipe yields beautifully golden loaves with a crisp crust and soft, airy interior. Perfect for sandwiches, soups, or simply served warm with butter.
Updated : 15 July, 2025
Easy
More than 1 hour.
Ingredients
250 grams
Flour
5 grams
Salt
5 grams
Dry yeast
30 milliliters
Olive oil
180 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Add the flour, salt, yeast, olive oil, and most of the water into a food mixer fitted with a dough hook, being careful to keep the yeast and salt separate until mixing begins. Start mixing on a low speed, slowly incorporating the remaining water until the dough becomes smooth - this should take around five minutes.
Step 2
Transfer the dough to a lightly oiled bowl, cover it, and let it prove for two hours.
Step 3
Once risen, place the dough onto an oiled surface. Lightly flour your hands and divide the dough into two equal portions. Knock back each piece, stretch and fold, then shape into baguette forms.
Step 4
Arrange the shaped dough on a baguette tray or a large baking sheet. Cover and let them prove again until doubled in size.
Step 5
Place a roasting dish at the bottom of the oven and fill it with water to create steam, which helps develop a crisp crust. Preheat a non-fan oven to 220C.
Step 6
Right before baking, make three diagonal slashes across the top of each baguette. Bake for 30 minutes, then reduce the oven temperature to 200C and continue baking for another 10 minutes. The finished baguettes should be golden-brown with a light sheen and a satisfying crust.